Fried potato chips and French fries-Are they safe to eat?

被引：1
|
作者：
Furmaga-Jablonska, Wanda [1 ]
Jablonski, Miroslaw [2 ]
Pluta, Ryszard [3 ]
机构：
[1] Lublin Med Univ, Dept Neonate & Infant Pcithol, PL-20093 Lublin, Poland
[2] Lublin Med Univ, Dept Orthopaed & Rehabil, PL-20954 Lublin, Poland
[3] Polish Acad Sci, Lab Ischem & Neurodegenerat Brain Res, Mossakowski Med Res Ctr, PL-02106 Warsaw, Poland
来源：
NUTRITION | 2011年 / 27卷 / 10期
关键词：
ACRYLAMIDE; EXPOSURE; FOOD;
D O I：
10.1016/j.nut.2011.07.001
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：1076 / 1077
页数：2
相关论文
共 50 条
  • [1] Assessment using sheep of the nutritive value of liquid potato feed and partially fried potato chips (french fries)
    Rooke, JA
    Moss, AR
    Mathers, AI
    Crawshaw, R
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 1997, 64 (2-4) : 243 - 256
  • [2] Low-acrylamide French fries and potato chips
    Rommens, Caius M.
    Yan, Hua
    Swords, Kathy
    Richael, Craig
    Ye, Jingsong
    PLANT BIOTECHNOLOGY JOURNAL, 2008, 6 (08) : 843 - 853
  • [3] Oil Uptake by Potato Chips or French Fries: A Review
    Arslan, Muhammad
    Zou Xiaobo
    Shi, Jiyong
    Rakha, Allah
    Hu, Xuetao
    Zareef, Muhammad
    Zhai, Xiaodong
    Basheer, Sajid
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2018, 120 (10)
  • [4] The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries
    Sawicka, Barbara
    PszczOlkowski, Piotr
    Kieltyka-Dadasiewicz, Anna
    Barba, Piotr
    Cwintal, Marek
    Krochmal-Marczak, Barbara
    APPLIED SCIENCES-BASEL, 2021, 11 (04): : 1 - 23
  • [5] VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF ACRYLAMIDE IN POTATO CHIPS AND FRENCH FRIES
    Negoita, Mioara
    Mihai, Adriana Laura
    Hornet, Gabriela-Andreea
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2021, 45 (01) : 69 - 85
  • [6] Reduction of acrylamide formation by vanadium salt in potato French fries and chips
    Kalita, Diganta
    Jayanty, Sastry S.
    FOOD CHEMISTRY, 2013, 138 (01) : 644 - 649
  • [7] Ascorbic acid losses during processing of French fries and potato chips
    Haase, NU
    Weber, L
    JOURNAL OF FOOD ENGINEERING, 2003, 56 (2-3) : 207 - 209
  • [8] Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries
    Zhong, Shuping
    He, Ze
    Chaudhary, Muneeba Naseer
    Mu, Yaxuan
    Zhou, Kai
    Yang, Ao
    Luo, Liyong
    Zeng, Liang
    Luo, Wei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 200
  • [9] A novel technique for limitation of acrylamide formation in fried and baked corn chips and in french fries
    Jung, MY
    Choi, DS
    Ju, JW
    JOURNAL OF FOOD SCIENCE, 2003, 68 (04) : 1287 - 1290
  • [10] Assessment of acrylamide in potato chips and French fries consumed by the Romanian population
    Mihai, Adriana Laura
    Negoita, Mioara
    Hornet, Gabriela Andreea
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (06)
12345